The Art of cheese-making: taught from actual experiments, by which more and better cheese may be made from the same quantity of milk
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Bibliographic Details
Format: Electronic eBook
Language:English
Published: Windham [Conn.] Printed and sold by John Byrne 1798
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Item Description:Evans, 33316. - Lowenstein, E. Amer. cookery (3rd ed.), 24
Physical Description:1 Online-Ressource (8+ p.) 19 cm. (8vo)

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